Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment

Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under... This study investigated the non-linear rheological properties and microstructure of acid-induced gels of Soy Protein Isolate (SPI) and κ-Carrageenan (KARA) subjected to high-speed shear treatment. It is found that, high-speed shear homogeneous (HSH) treatment of SPI molecular made the hybrid gel a stronger and more solid system. The HSH treatment also helps KARA disperse into SPI more uniformly. Hybrid gels conform to the basic characteristics of the typical Type I network structure. After HSH treatment, hybrid gels showed more elastic property. The protein aggregate becomes smaller as the SPI network structure gets more compact, after the gel suffered HSH treatment. HSH treatment also reduced the “phase separation” function of the system to some extent. The complex network structure of SPI/KARA hybrid gel becomes more chaotic under the HSH treatment. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2018.05.006
Publisher site
See Article on Publisher Site

Abstract

This study investigated the non-linear rheological properties and microstructure of acid-induced gels of Soy Protein Isolate (SPI) and κ-Carrageenan (KARA) subjected to high-speed shear treatment. It is found that, high-speed shear homogeneous (HSH) treatment of SPI molecular made the hybrid gel a stronger and more solid system. The HSH treatment also helps KARA disperse into SPI more uniformly. Hybrid gels conform to the basic characteristics of the typical Type I network structure. After HSH treatment, hybrid gels showed more elastic property. The protein aggregate becomes smaller as the SPI network structure gets more compact, after the gel suffered HSH treatment. HSH treatment also reduced the “phase separation” function of the system to some extent. The complex network structure of SPI/KARA hybrid gel becomes more chaotic under the HSH treatment.

Journal

Journal of Food EngineeringElsevier

Published: Nov 1, 2018

References

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